Getting ready to kick off a new 21 Day Fix challenge with my clients tomorrow, so I am made up a week's worth of lunch salads! I either eat them like this, or slice some leftover chicken from the night before to top them, and If I'm home I grill some shrimp as a topping!
(measurements are dependent on how much you want to make, but here is my basic formula)
*3 parts Extra Light Extra Virgin Olive Oil
*1 part Balsamic Vinegar
*1/4-1/2 fresh squeezed lemon
*Few drops of Agave Nectar
*Pinch of minced garlic
*Fresh Cracked Pepper & Himilayan Pink Salt
pour small amount of dressing in the bottom of each jar, then
layer veggies in the following order:
*Carrots (chopped in chunks)
*Cucumbers (sliced/skin on)
*Heirloom tomatoes (halved)
*Spring Mix Lettuce
Stick in the fridge and grab one each day!